From the recipe collection
Nipa Sap Calamansi Cooler
A simple coastal cooler of fresh nipa sap, calamansi, and ice, balancing delicate palm sweetness with citrus.
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 4 glasses
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Ingredients
Tick ingredients as you prepare.
Method
- Prepare the fresh pasteurized nipa sap carefully, discarding any spoiled, bruised, or fibrous parts that would make the drink harsh.
- Blend, steep, or press the fresh pasteurized nipa sap with the first liquid until its flavour is fully extracted and the mixture looks uniform.
- Strain through a fine sieve when a smoother drink is desired, pressing gently rather than forcing bitter solids through.
- Stir in the sweetener a little at a time while the base is still easy to dissolve, then add the remaining liquid.
- Chill until very cold. Taste after chilling because cold temperatures mute sweetness and acidity.
- Adjust with calamansi, water, or a small amount of extra sweetener until the drink is bright and balanced rather than syrupy.
- Serve over fresh ice and refrigerate any remaining drink in a clean covered bottle.